Miso Risotto

Photo: flickr user Kent Wang

Ingredients

3 1/2 cups water

3 tablespoons white miso

2 tablespoons peanut oil

1 small minced shallot, (about 2 Tbs.)

1 inch piece fresh gingerroot, peeled and minced (about 1 tbs.)

1 cup Arborio rice

1/4 pound fresh bok choy leaves

white core removed, leaves julienned

1/2 cup mirin

1 tablespoon tamari

freshly-ground black pepper, to taste

2 tablespoons to 3 tablespoon almonds or dry-roasted peanuts, chopped

2 green onions, thinly sliced

Preparation

In small saucepan, bring water to a gentle simmer over medium heat. Stir in miso until dissolved. Reduce heat to low.

In separate saucepan, heat oil over medium-high heat. Add shallot and ginger and stir until softened, but not browned. Add rice and stir for a minute or two to coat with oil. Add bok choy and cook, stirring often, until wilted, 4 or 5 minutes. Pour in mirin and stir until dissolved. Add a ladleful of simmering miso to rice, stirring until broth is almost absorbed before adding the next ladleful. Continue adding broth in this way until rice is tender, and a thick, creamy liquid remains in the pan, about

Taste-test rice to be sure it is fully cooked. Stir in tamari and pepper.

Adjust seasoning and remove from heat. Divide the risotto among four serving plates. Garnish with a sprinkle of chopped toasted almonds or peanuts and green onions.